REF:20 ‘centaurea cyanus’bleuet (mixte), mixed cornflowersflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:20 ‘centaurea cyanus’

bleuet (mixte), mixed cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:18 ‘centaurea cyanus’bleuet (BLanc), white cornflowersflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:18 ‘centaurea cyanus’

bleuet (BLanc), white cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:17 ‘centaurea cyanus’bleuet (BLeu), blue cornflowersflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:17 ‘centaurea cyanus’

bleuet (BLeu), blue cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:19 ‘centaurea cyanus’bleuet (rose), pink cornflowersflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:19 ‘centaurea cyanus’

bleuet (rose), pink cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:102 ‘viola supp’violet, viola (mixed colours)flower petals can be scattered over salads, cakes. add to pancakes. distill violets in vodka or a great spring cocktail to change the colour of the drink..

REF:102 ‘viola supp’

violet, viola (mixed colours)

flower petals can be scattered over salads, cakes. add to pancakes. distill violets in vodka or a great spring cocktail to change the colour of the drink..

REF:103 ‘Viola tricolor var. hortensis’pensée, wild pansypansy flowers can be scattered over salads, desserts, roll out into biscuits

REF:103 ‘Viola tricolor var. hortensis’

pensée, wild pansy

pansy flowers can be scattered over salads, desserts, roll out into biscuits

REF:11 ‘borago officinalis’Bourrache bleu, Borage (blue)flowers can be used in drinks and salads. Young leaves can be used in salads, soups or pesto. buy it here

REF:11 ‘borago officinalis’

Bourrache bleu, Borage (blue)

flowers can be used in drinks and salads. Young leaves can be used in salads, soups or pesto.

REF:10 ‘borago officinalis’Bourrache blanc, Borage (white)flowers can be used in drinks and salads. Young leaves can be used in salads, soups or pesto. Buy it here

REF:10 ‘borago officinalis’

Bourrache blanc, Borage (white)

flowers can be used in drinks and salads. Young leaves can be used in salads, soups or pesto.

REF:13 ‘calendula officinalis’calendulause flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.

REF:13 ‘calendula officinalis’

calendula

use flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.

REF:14 ‘calendula officinalis’

calendula mixte

use flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.

REF:31 ‘dianthus barbartus’oeillet de poète, dianthusflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:31 ‘dianthus barbartus’

oeillet de poète, dianthus

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:31c ‘dianthus chineNsis’oeillet de poète, dianthusflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:31c ‘dianthus chineNsis’

oeillet de poète, dianthus

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:9 ‘asteraceae’Marguerite, bellis perennisThe young leaves and flowers can be tossed into a salad.beautiful on cakes.

REF:9 ‘asteraceae’

Marguerite, bellis perennis

The young leaves and flowers can be tossed into a salad.beautiful on cakes.

REF:9c ‘asteraceae’Marguerite grand, ox eyed daisyThe young leaves and flowers can be tossed into a salad.beautiful on cakes

REF:9c ‘asteraceae’

Marguerite grand, ox eyed daisy

The young leaves and flowers can be tossed into a salad.beautiful on cakes

REF:29a ‘Chamaemelum nobile’Camomile, Chamomile, Roman Chamomileuse flowers to make chamomile tea. helps to relieve headaches and a good night’s sleep..

REF:29a ‘Chamaemelum nobile’

Camomile, Chamomile, Roman Chamomile

use flowers to make chamomile tea. helps to relieve headaches and a good night’s sleep..

REF:23 ‘Chrysanthemum coronarium’

chopsuey green, flavon

flowers and leaves can be used in stir fry dishes or salads.

REF:55 ‘Lavandula angustifolia’

Lavande, lavender

add flowers and leaves to stews flavour sugar with lavender petals. Add sprigs to drinks.

BOTANIKA has a large selection of lavenders IN 2022. PLEASE ASK KATE IF YOU WANT TO SEE all the COLOURS SO WE CAN HELP YOU!

REF:97 ‘tagetes’tagete, french marigoldflower petals can be scattered over salads, cakes. add to pancakes for that lemon taste.

REF:97 ‘tagetes’

tagete, french marigold

flower petals can be scattered over salads, cakes. add to pancakes for that lemon taste.

REF:60 ‘Malva Moschata’Mauve, musk mallowThe young leaves and flowers can be tossed into a salad. the fruit can be a substitute for capers.

REF:60 ‘Malva Moschata’

Mauve, musk mallow

The young leaves and flowers can be tossed into a salad. the fruit can be a substitute for capers.

REF:84 ‘Rosa Gallica’ angustifolia’ROSE, ROsesinfuse roses in drinks, cocktails, desserts, ice cream, rice dishes, crystallise petals for chocolate recipesBOTANIKA WILL HAVE A COLOURFUL ARRAY OF Roses IN 2020.PLEASE ASK KATE IF YOU WANT TO SEE THE F…

REF:84 ‘Rosa Gallica’ angustifolia’

ROSE, ROses

infuse roses in drinks, cocktails, desserts, ice cream, rice dishes, crystallise petals for chocolate recipes

BOTANIKA WILL HAVE A COLOURFUL ARRAY OF Roses IN 2020.PLEASE ASK KATE IF YOU WANT TO SEE THE FULL SELECTION OF COLOURS SO WE CAN HELP YOU!

REF:104boîte de fleurs mixte de saisonseasonal mixed flower box

REF:104

boîte de fleurs mixte de saison

seasonal mixed flower box

REF:2 ‘Agastache hybrida Astello Indigo’Agastache hybrida, Agastache hybrida Astello Indigoflowers and leaves are edible. delicious added to roasted dishes.

REF:2 ‘Agastache hybrida Astello Indigo’

Agastache hybrida, Agastache hybrida Astello Indigo

flowers and leaves are edible. delicious added to roasted dishes.

REF:3 ‘Agastache rugosa’Agastache rugosa, korean mintflowers and leaves are edible. delicious added to roasted dishes, stir fries, rice, salads, cocktails.

REF:3 ‘Agastache rugosa’

Agastache rugosa, korean mint

flowers and leaves are edible. delicious added to roasted dishes, stir fries, rice, salads, cocktails.

REF:53 Hyssopus officinalis f. albus’Hysope (Bleu), hyssop ADd Hyssop to pasta dishes, broth’s and soup’s marinade meats and vegetables with the leaves and flowers.

REF:53 Hyssopus officinalis f. albus’

Hysope (Bleu), hyssop

ADd Hyssop to pasta dishes, broth’s and soup’s marinade meats and vegetables with the leaves and flowers.

REF:8 ‘Anethum graveolens’L'aneth, dillcompliments, fish, dressings and salads

REF:8 ‘Anethum graveolens’

L'aneth, dill

compliments, fish, dressings and salads

REF:25 ‘coriandrum sativum’coriandre, Coriandergreat added to spicy dishes.

REF:25 ‘coriandrum sativum’

coriandre, Coriander

great added to spicy dishes.

REF:33c ‘Foeniculum vulgare’Fenouil bronzé, bronzed Fenneldelicious added to oranges.

REF:33c ‘Foeniculum vulgare’

Fenouil bronzé, bronzed Fennel

delicious added to oranges.

REF:33 ‘Foeniculum vulgare’Fenouil, Fenneldelicious added to oranges.

REF:33 ‘Foeniculum vulgare’

Fenouil, Fennel

delicious added to oranges.

REF:61 ‘Melissa Officinalis’Mélisse, Lemon BalmA wonderful tisanne infusion. Add to fruits to zapp up the flavours!

REF:61 ‘Melissa Officinalis’

Mélisse, Lemon Balm

A wonderful tisanne infusion. Add to fruits to zapp up the flavours!

REF:62 ‘mentha.spp’menthe, mintflowers and leaves are edible. The leaves can be used to make a strong infusion of peppermint tea. Add torn leaves to strawberries, rice and couscous.

REF:62 ‘mentha.spp’

menthe, mint

flowers and leaves are edible. The leaves can be used to make a strong infusion of peppermint tea. Add torn leaves to strawberries, rice and couscous.

REF:62c ‘Mentha x piperita’Menthe poivre, PEPPERmintAdd torn leaves to mashed potatoes, eggnog, vension, cinnamon, rice, couscous & salads.great dried in the winter too

REF:62c ‘Mentha x piperita’

Menthe poivre, PEPPERmint

Add torn leaves to mashed potatoes, eggnog, vension, cinnamon, rice, couscous & salads.great dried in the winter too

REF:65 ‘myrrhis odorata’

cerfeuil musqué, sweet cicely

leaves,roots, flowers and seeds, are all edible. The leaves have a natural sweet aniseed flavour, great with fish and fruit dishes.

REF:94 ‘Rosamarinus officinalis’Romarin, rosemaryexcellent to flavour salt. use leaves and stalks in roasts.

REF:94 ‘Rosamarinus officinalis’

Romarin, rosemary

excellent to flavour salt. use leaves and stalks in roasts.

REF:5 ‘Allium schoenoprasum’fleur de ciboulette, chive flowersflowers and leaves are great Added to salads, egg and cheese dishes.great in a dressing over the winter period freeze small ice cubes of chives in olive oil.

REF:5 ‘Allium schoenoprasum’fleur de ciboulette, chive flowers

flowers and leaves are great Added to salads, egg and cheese dishes.great in a dressing over the winter period freeze small ice cubes of chives in olive oil.

REF:95 ‘Salvia’Sauge, SAgeleaves can be fried in olive oil ‘crispy sage’. great tea infusion.

REF:95 ‘Salvia’

Sauge, SAge

leaves can be fried in olive oil ‘crispy sage’. great tea infusion.

REF:96 ‘Salvia’Sauge, SAgeleaves can be fried in olive oil ‘crispy sage’. great tea infusion.

REF:96 ‘Salvia’

Sauge, SAge

leaves can be fried in olive oil ‘crispy sage’. great tea infusion.

REF:16 ‘carum carvi’carvi, carawayyoung baby leaves can be used in salads. Seeds can be dry roasted and added to dishes sweet or savoury.

REF:16 ‘carum carvi’

carvi, caraway

young baby leaves can be used in salads. Seeds can be dry roasted and added to dishes sweet or savoury.

REF:106 ‘achillea millefolium’achillée, yarrow leavesleaves can be added to salads in the spring

REF:106 ‘achillea millefolium’

achillée, yarrow leaves

leaves can be added to salads in the spring

REF:99 ‘tropaeolum majus’capucines (fleurs) NASTURTIUM flowersNASTURTIUM flowers can be scattered over salads,and savoury dishes. add to pasta dough or spring rolls.

REF:99 ‘tropaeolum majus’

capucines (fleurs) NASTURTIUM flowers

NASTURTIUM flowers can be scattered over salads,and savoury dishes. add to pasta dough or spring rolls.

REF:100 ‘tropaeolum majus’

capucines (feuilles) NASTURTIUM LEAVES

NASTURTIUM LEAVES can be scattered over salads,and savoury dishes. makes a great pesto.

REF:110boîte à herbes mixte de saison (15 pieces)seasonal mixed herb box

REF:110

boîte à herbes mixte de saison (15 pieces)

seasonal mixed herb box

REF:15 ‘calendula officinalis’Calendula séché, dried calendula petalsflower petals can be scattered over salads, cakes. add to pasta dough or cocktails.

REF:15 ‘calendula officinalis’

Calendula séché, dried calendula petals

flower petals can be scattered over salads, cakes. add to pasta dough or cocktails.

REF:22 ‘centaurea cyanus’bleuet (mixte séché), dried mixed cornflowers petalsflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:22 ‘centaurea cyanus’

bleuet (mixte séché), dried mixed cornflowers petals

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:21 ‘centaurea cyanus’bleuet (bleu séché), dried mixed cornflowers petalsflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:21 ‘centaurea cyanus’

bleuet (bleu séché), dried mixed cornflowers petals

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:108Fleurs mélangées saisonnières séchées,dried seasonal mixed petalsflower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:108

Fleurs mélangées saisonnières séchées,

dried seasonal mixed petals

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:105confettis de fleursflower confetti

REF:105

confettis de fleurs

flower confetti

REF:68botanika cones pack of 10making that moment extra special for you.. filled with flowerfetti :)

REF:68

botanika cones pack of 10

making that moment extra special for you.. filled with flowerfetti :)